Creamy Bacon Corn Chowder - Slow Cooker

Donna Geuder


This soup is very rich but my friends and I hate to stop eating it because it is so good. Good dish on a cold, snowy day. Warms you up !!!

★★★★★ 2 votes
6 (Recipe doubles easily)
20 Min
6 Hr
Slow Cooker Crock Pot


2 can(s)
corn, 14-16 oz or 1 small bag frozen corn - 10-12 oz
2 can(s)
cream corn, 14-16 oz
2 can(s)
evaporated milk, 12 oz each
1 lb
bacon, cooked and crumbled
2 large
carrots, chopped
1 large
onion, chopped
6 large
potatoes, chopped
3 Tbsp
butter or margarine
6 c
water or chicken broth
salt and pepper to taste


1Place everything except for the evaporated milk and butter or margarine into the crockpot
2Add just enough water or chicken stock to cover the ingredients.
3Turn it on high for 6 hours, or on low for 8 hours, depending on your desired time-frame and crockpot settings.
4When ready to serve, gently stir in the evaporated milk and butter, and allow it to heat through.
5If Chowder is too thick for you, add a bit more water or chicken broth.
6Taste and adjust seasoning with salt and pepper to taste. If desired, add a sprinkle of cheddar or parmesan cheese.
7For a larger group, this recipe can be doubled.

About this Recipe

Course/Dish: Chowders, Cream Soups
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy